Cleve­don Val­ley Buf­falo Com­pany Mar­i­nated Buf­falo Cheese

Cuisine - - CHOP CHOP -

HELEN AND RICHARD Dor­resteyn of Cleve­don Buf­falo were the first peo­ple to farm buf­falo in New Zealand and are fa­mous for their Ital­ian-style cheeses and yo­ghurt. This new-to-the-mar­ket cheese is a beau­ti­fully creamy num­ber, melt­ingly soft and mar­i­nated in olive oil, thyme and roasted gar­lic. It’s eas­ily spread­able and has a light, tangy flavour. It’s such a bril­liant prod­uct that I am loathe to play around with it, in­stead keep­ing the prepa­ra­tions sim­ple to al­low the flavour to shine through – although it (and some of that de­li­cious oil) does go well tossed through a tan­gle of spaghetti with some chilli flakes and a few herbs, or dol­loped onto an Ital­ianstyle frit­tata with sea­sonal veg­eta­bles.

Braised gar­licky greens

& br­uschetta Grill slices of sour­dough, rub with raw gar­lic and brush with a lit­tle oil from the jar of mar­i­nated buf­falo cheese. Blanch spinach, sil­ver­beet, cavolo nero or kale in boil­ing salted wa­ter un­til ten­der, drain and squeeze out the ex­cess wa­ter. Fry the greens in ex­tra vir­gin olive oil with chopped gar­lic, chopped chilli and grated lemon zest (add some chopped an­chovy if you like) and cook for a few min­utes. Add chopped black olives and sea­son gen­er­ously with salt and freshly ground black pep­per. While the greens are still warm, dol­lop on some of the cheese so it starts to melt in, then pile every­thing on to the br­uschetta.

Crack­ers with mar­i­nated buf­falo cheese, pome­gran­ate mo­lasses

& sumac For ef­fort­less snack­ing pos­si­bil­i­ties, spread buf­falo cheese on your favourite cracker, driz­zle with pome­gran­ate mo­lasses and sprin­kle with sumac. A slice of tomato here wouldn’t go amiss ei­ther.

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